Mexican Chicken And Bean Salad

Mexican Chicken and Bean Salad

We are trying to incorporate more heart healthy beans into our diet.  After eating bean soup too many nights in a row, I was looking for something a bit different.  I also wanted to make something that would be really satisfying so I decided on this Mexican Chicken And Bean Salad. It incorporates, bean, chicken and corn and a mix of other veggies. The salad has multiple layers of flavor. I grilled scallions to add some smokiness and sautéed the canned corn to coax some more sweetness out of the corn. The dressing is simply salsa and mayonaisse. I served it for dinner and it got a huge thumbs up. In fact, I made a really large  bowl of this  and there were no leftovers. I am suggesting that if you are short on time you can take some short cuts. Instead of grilling chicken, use rotisserie and instead of cooking the beans, used canned but don’t skip grilling the scallions because it really adds a lot.

The ingredients

Mix the chicken with olive oil, salt and spices

Toss scallions with salt and oil

Grilled Chicken

Grilled scallions

Sauce the corn

Add all the ingredients to a bowl

Salsa and mayonnaise

Mix well

Serve

Mexican Chicken And Bean Salad

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 2 heads of romaine lettuce sliced thin
• 6 red radishes sliced in half and then in rounds
• 2 cups of cooked beans of your choice
• 1 can of corn
• 1 1/2 lbs of chicken
• 1 tablespoon taco seasoning
• Juice of one lime
• 1 garlic clove minced
• 4 tablespoons olive oil divided
• 1 cup chopped cilantro optional
• 10 scallions
• 1 teaspoons salt divided
• 3 tablespoons jarred salsa
• 3 tablespoons light or regular mayonnaise
• Lime wedges for serving

Method

 

1. Toss chicken breast with taco seasoning, garlic, 1/2 teaspoon salt , lime juice and 2 tablespoons olive oil
2. Toss scallions with 1/2 teaspoon salt and 1 tablespoon olive oil
3. Grill on high on until chicken is cooked through and scallions are slightly charred
4. Set aside to cool and then then chop
5. Add corn to a small pan and sauté with 1 tablespoon olive oil until the corn begins to caramelize. Set aside
6. Mix together salsa and mayonnaise
7. Add all the ingredients to a large bowl and toss with dressing
8. Serve with lime wedges